Willliams Somona site

Related Items

• Stainless-Steel French Whisk $9.95 – $12.00
  

  (17)
• All-Clad Stainless-Steel Measuring Cups & Spoons $18.00 – $50.00
  

  (185)

Average Customer Rating

Customer Reviews

4.3 out of 5

(based on 3 reviews)

3 of 3(100%)customers would recommend this recipe to a friend.

Read Reviews

Write a Review

If you have ever had a great big puffy skillet full of apple oven pancake, this is similar. Since the apples are not baked into it, the whole thing comes out crisper. For the fruit, you can change with the seasons: Use strawberries (green leaves removed) in early spring, blackberries and raspberries in early summer, peaches and nectarines (peeled and pitted) in mid-summer, and apples and pears (peeled and cored) in fall and winter. (Citrus fruit like oranges and grapefruit are really too juicy to use.) For an over-the-top experience, dollop some lightly sweetened whipped cream (or not-so-over-the-top yogurt) on the fruit before sprinkling with sugar.

Ingredients:

• 2 1/2 ounces (5 tablespoons) butter
• 3/4 cup all-purpose flour
• 3 eggs
• 3/4 cup milk
• 1/2 teaspoon salt
• 3 cups fruit (see note above)
• A little powdered sugar
• Syrup (such as maple or blueberry, but any syrup will do)

Directions:

Do this first
Oven: Adjust the rack to the upper third of the oven. Turn on the oven to 450°F.

Fruit: Cut the fruit (except small berries) into small pieces about 1/2 inch.

Syrup: Warm the syrup over low heat or in a microwave at 50% power for 1 minute just before serving.

Melt the butter
Put the butter in a very large (12-inch) skillet with an ovenproof handle. Set in the oven for 5 minutes to melt the butter completely (okay if it begins to brown).

Make the batter
While the butter melts, measure the flour into a large bowl. Add the eggs, milk and salt. Beat until smooth, using a whisk, large spoon or handheld electric mixer.

Bake and serve
Pour the batter into the hot pan. Return the pan to the oven and bake for 15 to 20 minutes, until the sides are puffed up and dark golden brown. Remove from the oven. Loosen the Dutch baby from the sides and bottom of the skillet, then slide it onto a serving plate. Pile the fruit in the center and sprinkle with powdered sugar. Cut

Advertising in NewYork

My friend laura made this and i could't resist putting it on my blog so enjoy

Recipe Author:

laurielufkin

Posted on:

September 18, 2010

Print recipe page »

Creamy Mushroom, Goat Cheese and Madiera Tarts

Recipe inspiration:

This easy recipe is so wonderful for a party–the earthy goodness of the mushrooms comes through and is accented by the Madiera. Adding the goat cheese to make a light but creamy sauce creates a wonderful flavor combination.

Recipe ingredients:

6 oz applewood smoked bacon, diced
1 1/2 cups thinly sliced leeks
6 oz sliced crimini mushrooms, roughly chopped
6 oz sliced button mushrooms, roughly chopped
1/4 cup Pacific Organic Vegetable or Chicken Broth
1/4 cup Madiera wine or dry sherry
30 mini phyllo shells
6 oz goat cheese log, cut into small pieces
2 tablespoons fresh chives, finely chopped, plus more for garnish, roughly chopped
Salt & pepper to taste

Cooking instructions:

Preheat oven to 350 degrees.

In a large skillet over medium heat, cook chopped bacon until crisp, stirring occasionally to ensure even browning.

With a slotted spoon, remove meat from skillet, allowing drippings to remain in pan. Set bacon aside.

Add leeks and crimini and button mushrooms to the pan and stir to combine.

Allow mixture to cook over medium heat for 12-15 minutes or until mixture is nearly dry, stirring occasionally.

Add Pacific broth and Madiera to mixture and stir again.

Allow mixture to cook again over medium heat until pan is nearly dry again, about 10-12 minutes, stirring occasionally.

In the meantime, place phyllo shells on a baking sheet and bake 5-7 minutes until crisp. Remove from oven set aside.

When the mushroom mixture is nearly dry, add pieces goat cheese slowly to the mushroom mixture and stir gently until a creamy sauce forms.

Add reserved cooked bacon and chives to mushroom mixture, stir and remove from heat.

Season mushroom filling with salt and pepper to taste.

Fill shells with a scant tablespoon of creamy mushroom filling.

Top each filled tart with a small piece of fresh chive for garnish and serve immediately.

Filling can me made up to four days in advance and reheated in crisped tart shells for convenience if desired.

Enjoy!

My friends with Paula Deen

New to my bolg

I found some nice recipes and i would like to share them with you check out my little childred they are so cute

From: Christine Steendahl

Kellogg's® Rice Krispies® - Funny Faces

Smiley, silly and kissy faces frost these goodies. You and your kids can get creative with your favorite candies to make the tastiest funny faces ever.

• 3 tablespoons   butter or margarine
• 1 package (10 oz., about 40)   regular marshmallows
•    OR
• 4 cups   miniature marshmallows
•    Food coloring (optional)
• 6 cups   Kellogg's® Rice Krispies® cereal
•    OR
• 6 cups   Kellogg's® Cocoa Krispies® cereal
ogg's® Rice Krispies® - Funny Faces

Spices INC

Chili Powder The use of chili powders has been traced back to early Indian curry powders and its American roots date back to the 19th century. Chili powder is typically a blend of mostly dried chili peppers and some additional spices -- usually cumin, coriander and oregano. There is no one perfect chili seasoning as they tend to vary greatly between multiple flavors and heat levels. Some folks prefer a milder chili powder while others are looking for flavor that is more complex and robust while still others are looking for more heat. In the last ten to fifteen years consumers have been demanding more heat and different flavors in their chili powders. The most common types of peppers used in chili powders are the larger red chiles such as the New Mexico and the Pasilla. Now the problem (if there is one) with these particular chiles is that they tend to be on the mild side when it comes to heat. They typically come in at 2-3 on the heat scale (with ten being the hottest). The key to a good chili powder, no matter what your heat preference, is in using fresh ingredients and also how much salt goes in the chili powder. At SpicesInc.com we like to use a variety of chiles including Ancho, Califormia, Chipotle, Guajillo, Habanero, New Mexico, Pasilla and Serrano. We also make our chili powder in smaller batches to ensure that they are always fresh and we receive shipments of spices weekly. We also do not use salt in most of our chili seasonings and we never use anti-caking agents or MSG! We carry a wide selection of chili powders that are sure to suit just about and flavor and heat level you desire. You'll also find pure chile powder for those looking for ground chiles as well as a good selection of dried chiles and hot peppers. And if you are a fan of dry rubs then you will want to be sure to check out one of our newest creations a Chipotle Rub that is hand blended and includes Chipotle, New Mexico and Ancho chiles.

Make Money With kontera

I wanted to let you know that I've been using Kontera's ContentLinkTM ads on my site, and the results are great.
You should definitely try it out!
Here's how:
  1. Follow the link on this message to Kontera's publisher sign up page.
  2. Fill out the application use the e-mail address to which I sent you this message.
That's it!
All the best,
 

Best crab cakes in town

• 2 eggs
• 1 1/2tsp worshire sauce
• 2 ounce(s) of cream cheese
• 1/4 bread crumbs just to hold
• 1 tsp. of sherry
• 1 tsp. of dry mustard
• 1 tsp. of basil
• 1 tsp. of lemon zest
• 1 tsp. of lemon
• 1 tsp. of garlic
• 2 tsp. of parsley
• 3 tbsp. of mayonaise
• 1 tbsp. of wet mustard
• 1 pound(s) of lump crab meat

Steps

1. Mix with mixer cream cheese and mayonaise
2. Add worshire
3. Add sherry
4. Add , mustard,garlic,basil
5. Add lemon and lemon zest
6. Add dry mustard and wet mustard
7. Add parsley
8. Add two eggs beaten
9. Add bread crumbs lightley
10. Add egg wash to crab meat then a small amount of breading and fry till golden brown

 

Crab Dip

 

Merles crab Dip

Well its got a bunch of crabmeat its smooth and cheesey you will love it

• Prep time: 15 minutes
• |
• Total time: 15 minutes
• |
• Servings: 5

• 1 Med Onion
• 1 pound(s) of crabmeat
• 8 ounce(s) of cream cheese
• 2 tbsp. of worshshire sauce
• 1/2 tbsp. of old bay

Steps

1. Cook onions till tranlucent while they are cooking mix softened cream cheese worseshire old bay crabmeat in bowl mix gentleyThen add you onions when thy cool a little

I need more people to follow my blog[Help]

I am just a small person who i think has a very nice blog and i would love folks to visit the appriciation would be so welcom e just go and see what i have done i know nothing   else to do but advertise my blog so come on over and check it out

Tote Bag from food blog

We are very excited to announce another round of our most popular contest to help grow our network during October 2010! During the next 4 weeks, we will give away 4 custom Foodie Blogroll Tote Bags to members who help spread the word about the Foodie Blogroll!
The more members we invite to become part of our community, the better! As our numbers grow, we are able to get noticed by a wide variety of companies who will be interested in sponsoring more giveaways for our members.

Spices INC

http://www.spicesinc.com/Check Please subscribe to this  site very nice

opensky

Besides my love of cooking i also like to be in retail working for walmart so long being a cashier i still can't get away from it so i hooked up with OPENSKY it look like some good deals for my friends and i hope you  will enjoy whatever you buy it also gives me a little commision   so thank you  for you time in looking at these nice products i advertise

Foodie Blogroll : Contests and Rewards

Foodie Blogroll : Contests and Rewards

Leave a comment please

I would love for whoever visits my site to leave a comment on anything thats on your  mind.,What your going to do today just something to let me know you were here. and if you would like to be my friend on line just check out everthing on my site befor you leave Thank-you

Linda(2).wmv

Click here to view this video

Comming in November--A give away

Starting in November , I will be giving away a 25.00  resturant gift card
so come and join me the rules will come later just watch my site for further
details

Brought to you by pillsbury

can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2

teaspoons olive oil

1 1/2

cups shredded Italian cheese blend (6 oz)

3

medium plum (Roma) tomatoes, sliced

2

tablespoons fresh basil strips

Loveing Chocolate

 

Baking by never Bashful with ButterSamatha and hershey

Dulce de Leche Cheesecake Squares
Time: 9 3/4 hr (includes chilling) (45 minutes active time)
Makes 64 (1-inch) petits fours

For crust
3 1/2 oz graham crackers, crumbled (1cup)
2 tablespoons sugar
3 tablespoons unsalted butter, melted

For filling
1 teaspoon unflavored gelatin (from a 1/4-oz envelope, will just about half of envelope)
1/4 cup whole milk
8 oz cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup dulce de leche (12 1/2 oz) (recipe follows)

For glaze
3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 teaspoons light corn syrup

Make crust: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.

Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.

Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (I was able to fit mine in a 9×13-inch baking pan) in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.

Glaze cake within 2 hours of serving: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.

Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut. (Don’t skip this step! A clean knife is essential for uber-neat squares.)

Note: Cheesecake (without glaze) can be chilled up to 3 days.

Dulce de Leche (Milk Caramel)

Pour 1 can (14 oz.) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.

Remove from heat. Whisk until smooth

I need more chips

Nothing like chps and dip home made

Country Cooking

Well country cooking to me is when your husband get up in the morning and says ,I would like some pork chops and gravy ha ha ,so you get up and start breakfast your talking for five people so you open one package of pork chops, three pounds of potatoes of course that special white gravy, oh boy,and three dozen eggs can you beleive, well i only did large brealfast on the weekend because i worked and through the week it would have been a little hard because you have to get up so earley.
I have some wonderful recipes on my blog that i want to share and hope you will leave me you blog so i can look and see what you have i love to cook and i get tired of the same old thing i mke recipe up as i go whe it gets delish i am done and it is so good.
You know what i find is always make sure you have the right utencils to work with it is so important and you will find how much eaiser it is to cook and bake or fry whatever you want to do
I would like everyone to try my cream of crab it is so good i usally go to a resturant and its either to thick to thin not seasoned enough, the is the same with my regular crab soup the cream of crab don.t take long but my regular crab taked quite awhile, and if you like if you don.t see it i will send it to you all yo have to do is give me a way to get in touch with you and i will be happy to share.